Tomorrow, April 15, the Tax Man dost cometh, and whether or not you're getting a refund or one of those economic stimulus payments from the IRS, there's something about Tax Day that forces us to take a long hard look at how we're spending our money. The continuing rise cost of fuel is having a dramatic impact on the cost of food, but still, there are ways to cut corners and still eat like kings and queens. Below, five ways to take control of your food budget without queuing up at the drive-thru window. This feature, Five Cheap Tricks, will be an ongoing series throughout the year, dishing up five budget-minded kitchen tips at a time.

1. Chicken lovers, consider the whole chicken instead of parts. You can either cut it up yourself (great how-to pictorial, by the way!) or roast a whole bird. Either way, you will save about five bucks at the poultry counter. And yes, in answer to your question, it is possible to roast a whole chicken during the week, particularly if you remove the backbone (aka spatchcocking, done with a pair of kitchen shears) and the skin, which shaves off 30-40 minutes of cooking time. Here’s my recipe for naked (skinless) whole chicken. But if it's parts that you must have, dark meat, pound per pound, tends to be less expensive than the breasts. Look for the word “legquarters” when you’re at the meat counter; this is the leq and thigh still attached. At home, you can cut through the joint that connects the leg and thigh and have two pieces of meat for the price of one.

2. Play with cheaper cuts of meat that require low, slow heat. Remember that Sunday pot roast from your childhood? You can recreate history with a beef blade roast or a boneless chuck, both located around the shoulder area (the chuck extends to the neck and arm). The brisket, a flat piece of meat located on the chest, is also cheaper, pound per pound, than tender cuts like a New York strip, but after a few hours in a covered pot, is tender eating. And because it's such a big piece of meat, it'll last a family of four for two or three days. Think brisket sandwiches for lunch the next day! Similarly, in the pork department, think shoulder, and in particular, the Boston Butt, which has nothing to do with the butt at all. Located on the upper shoulder, the BB is a flavorful cut of meat that can be roasted or braised. Here's one of my all-time favorite recipes for garlic-rubbed pork shoulder, Cuban style, from Steven Raichlen.

3. Eat less meat – try going meatless once or twice a week and see if you miss it. Your wallet will certainly be doing a jig, and your body will appreciate the dietary diversity. A few ideas to exploring plant-based foods, like legumes.  One of the easiest under $5 dinners is black beans and rice, made with a can of low or no salt black beans. And here a link to the many ways you can play with green lentils, which cook up in 30 minutes and love to be dressed up all kinds of ways. It seems like every country but the U.S. incorporates lentils into its cooking repertoire. It's time for us to catch up!

4. Despite the latest news over retail price increases for basic foodstuffs such as eggs, the cost per egg remains a steal, about 25 cents per egg.  A frittata, (an Italian-style egg pie) which can easily serve four, will run about one dollar, plus a few extra bucks for the veggies and herbs that give it color and flavor. I’m not sure you can get a $4 dinner for a family of four at your nearest Mickey Ds. Don't forget the incredible egg!

5. Instead of dropping 20 bucks for a pizza pie at your nearest fabulous Neopolitan joint, make your own dough and have pizza night in the comfort of your own home. I love to make dough and invite friends over to top their own pizzas; it's a fun evening, you've hardly spent five dollars and everyone can bring vino. Kids love to make their pizza too, a hands-on project that beats the price of a Saturday afternoon matinee. Here's a video link for pizza dough how-to.

Got a cheap trick to share with the class?  The more, the merrier -- and the wiser!